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Simple yet deeply flavorful, Mukkala Pulusu is a classic Indian lentil dish loaded with plant-based protein and fiber. This vegetarian staple supports DASH diet, lower cholesterol, and wholesome family eating.
Rinse and soak the toor dal for at least 20 minutes, then drain. In a pot, add the soaked dal and 3 cups water, bring to a boil over medium-high heat, skim foam, reduce to a simmer, and cook until soft (about 20-25 minutes).
Chop the eggplant, drumstick, potato, carrot, okra, onion, and tomato into bite-sized pieces. Optionally, soak eggplant in salted water to prevent browning.
In a separate pan, heat 1 tbsp oil over medium heat. Add mustard seeds and let them splutter, then add curry leaves, sauté for 20 seconds. Add onions and sauté until translucent.
Add the chopped vegetables (except okra and tomato) to the pan, sprinkle turmeric and red chili powder, and cook for 3-4 minutes. Add this mixture into the cooked dal along with 2 additional cups of water.
Stir in tamarind pulp, salt, and jaggery. Simmer the stew over medium-low heat for 10 minutes. Add okra and tomato, simmer for another 5 minutes, ensuring vegetables are tender but not mushy.
Taste and adjust seasoning. Serve hot. The stew should have a thick, soupy consistency with tender but intact vegetables and a tangy-sweet-spicy balance.
